Life’s been busy, but today I found time to do a serious harvest and pruning because my garden is out of control (and garden season is sadly coming to a close for me). I need to save as many herbs as I can! I am also amazed I bought one package of zucchini seeds this summer, and it has produced a nice bounty. I find myself returning from my morning run, picking one or two, and prepping it before going to work. This not only allows the flavors to meld, but makes for an even quicker dinner in the evening .
- 2 Tbsp. olive oil
- 2 medium zucchinis, cut in half lengthwise then cut into half-moon slices
- 1 Tbsp minced garlic
- 2 Tbsp. chopped fresh basil
- 1⁄2 tsp. salt
- Fresh ground black pepper, to taste
- Olive oil
- Sea salt
Heat a 10-inch skillet over medium-high heat. Add the olive oil, swirling to coat the pan. Add zucchini; garlic, and basil. Cook, stirring often, until slightly browned, about 2 minutes. Salt and pepper to taste.
How to Preserve Fresh Herbs for Later
If you have more herbs than your kitchen can handle, freeze them. Place herbs into an ice cube tray and cover them with water or oil. (You can chop the herbs beforehand if you like to cram even more of them into the compartments.) Once the herbs are frozen, you can add them to a cocktail or thaw them out for cooking purposes.